Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Employee was not aware of proper temperature controls for chili. To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
Critical: TCS foods were not being held at the proper temperature. Found chili holding at about 84F. Food voluntarily discarded. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
10/02/2015
Standard Inspection
No violation noted during this evaluation.
02/06/2015
Standard Inspection
The FSO did not have a person in charge that had completed a Level One Certification course.
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